Recipe for cooking fairmont scottsdale princess chambord chocolate soup

Soups for Salads :: Copy-Cat Soups

Fairmont Scottsdale Princess Chambord Chocolate Soup

Source: Chef David Blom, Fairmont Scottsdale Princess Dessert, Scottsdale, Arizona

12 oz. semi-sweet chocolate, chopped
4 oz. milk chocolate, chopped
2 C. half-and-half
4 Tbsp. Chambord liqueur
2 pints fresh raspberries

Place chopped chocolate in a med.-sized bowl. Bring half-and-half to a boil and pour over the chocolate. Stir or whisk until smooth. Add Chambord liqueur and whisk until Mix togetherd. Set aside in a warm place.

Put 8 to 12 raspberries in each of 4 soup C.. Pour chocolate soup over the raspberries and top with Meringue.

Meringue
1/4 vanilla bean
3 egg whites
1/2 C. sugar

Scrape contents of the vanilla bean into the egg whites and beat using an electric mixer with a whip attachment. Slowly add sugar while beating egg whites at high speed. Lower speed to med. and whip until it reaches soft peak stage. Meringue can be placed in a pastry bag with a decorating tip, or dollop it on to your dessert with a spoon. Meringue can also be toasted with a household blowtorch or under the broiler, if dessert is in ovenproof bowls or C..